GETTING READY

• In a large bowl, add in the semolina, chickpea flour, salt and sugar. Mix well with a spatula.
• Pour in the yogurt and ginger paste, mix well. Cover the bowl with lid and let it rest for 15 – 20 minutes.

MAKING

• Divide the batter into five equal portions.

For the orange color – in a portion of batter, add in the carrot puree, red chili powder and a pinch of turmeric powder. Mix well and set aside.

For green color – in another portion of the batter, add in spinach and green chili paste. Mix thoroughly and set aside.

For pink color – mix the beetroot puree into the batter.

For yellow color – mix remaining turmeric powder to the batter.

• Place the dhokla steamer on stove and let the water boil, meanwhile grease the mould with some oil and set aside.
• In fifth portion of the batter, add in the fruit salt and some water. Mix well.
• In remaining batter, add in the fruit salt and water. Mix thoroughly.
• Into the prepared dhokla mould pour in the plain batter, followed by the yellow, green, orange and pink colored batter one by one. Steam for 18 – 20 minutes.

SERVING

• Serve with green chutney.